Makes 8 servings
2 medium red beets
2 Tablespoons olive oil
1 medium red onion, peeled and chopped
3 cups Israeli couscous
3 3/4 cups vegetable broth
Fresh spinach, rinsed and shredded
1/2 cup vinaigrette
Salt and pepper
1. Heat oven to 425°F. Wrap the beets with aluminum foil, set on a baking pan, and roast until soft, about an hour. Allow to cool. Unwrap the beets, remove the skin, and cut into small chunks.
2. In a large saucepan, heat the olive oil. Add the red onion and sauté for 5 minutes. Add the couscous and cook, stirring frequently, for 5 to 7 minutes until golden brown.
3. Add the broth and bring to a boil. Reduce heat and cover. Cook, occasionally stirring, until the liquid is absorbed. Uncover, stir in 1/4 cup of the vinaigrette, and allow to cool.
4. In a large serving bowl, combine all ingredients. Serve at room temperature.